For the Kung Pao Sauce: In a medium saucepan, whisk together the
chicken stock and cornstarch until the cornstarch has fully
dissolved. Stir in all the remaining sauce ingredients and bring to
a boil over medium-high heat. Reduce the heat and simmer until the
sauce is thick enough to coat the back of a spoon, 15 to 20 minutes.
Set aside.

For the egg white-cornstarch mixture: In a mixing bowl, use a small
whisk to stir together the egg whites, cornstarch, and salt until
thoroughly blended; take care, however not to beat them into a
froth. Set aside.

For the pasta: Bring a large pot of salted water to a rapid boil.
Add the pasta and cook until al dente (8 to 9 minutes)

Meanwhile, in a large nonstick frying pan over high heat, heat the
olive oil for about 1 minute. Add the chicken pieces tot he egg
white Cornstarch mixture and toss to coat them. Taking great care to
avoid splattering, add the coated chicken to the pan and cook like a
solid pancake until the egg mixture sets; then using a large
spatula, carefully flip the chicken pieces over together and, with a
wooden spoon, gently separate the pieces.

Carefully stir the Chinese peppers and roasted peanuts into the pan.
As soon as they darken in color, after no more than 1 minute, stir
in the garlic and scallions. Once the garlic begins to brown, after
no more than 30 seconds, add the Kung Pao sauce and toss and stir to
coat the ingredients.

When the pasta is ready, drain it well and in a large mixing bowl,
toss it thoroughly with the sauce. Serve family style.